Italian Vegetables En Papillote Recipe - Cooking Index
1 cup | 237ml | Zucchini - (2 cups) (large) |
Quartered lengthwise and sliced | ||
1 | Yellow squash - (2 cups) (large) | |
Quartered lengthwise and sliced | ||
1/2 cup | 73g / 2.6oz | Grated parmesan cheese |
1 1/2 cups | 355ml | Sliced mushrooms |
1 1/2 cups | 93g / 3.3oz | Diced tomato |
1 cup | 62g / 2.2oz | Thinly sliced onion |
1 tablespoon | 15ml | Olive oil |
1/2 teaspoon | 2.5ml | Dried oregano |
1/2 teaspoon | 2.5ml | Dried basil |
1/2 teaspoon | 2.5ml | Pepper |
1/4 teaspoon | 1.3ml | Salt |
Combine all ingredients in a bowl, and toss gently.
Cut 8 (15-inch) squares of parchment paper. Fold each square in half; open each, and place 1 cup vegetable mixture near the fold.
Fold parchment paper, and seal the edges with narrow folds; place the packets on baking sheets. Bake at 400F for 20 minutes or until the packets are puffed and lightly browned. Yield: 8 servings.
Source:
Cooking Light, June 1995, page 95
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